Description
A classic sweet and tangy pie with a creamy custard filling and fresh rhubarb.
Ingredients
Scale
For the Crust:
- 1 9-inch pie crust, unbaked
- 4 cups fresh rhubarb, chopped
- 1 1/2 cups granulated sugar
- 1/4 cup all-purpose flour
- 3 large eggs
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
- 1 tablespoon butter, melted
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C).
- Place the chopped rhubarb in the unbaked pie crust, spreading evenly.
- In a medium bowl, whisk together sugar, flour, eggs, salt, and vanilla extract until smooth.
- Pour the custard mixture over the rhubarb in the pie crust.
- Drizzle melted butter over the top.
- Bake for 10 minutes, then reduce oven temperature to 350°F (175°C) and bake for an additional 30-35 minutes or until the custard is set.
- Let cool before serving.
Notes
You can customize the seasonings to taste.